Yesterday was National Margarita Day, and while I totally understand that it’s really just a ridiculous, made up food holiday, of which there are probably millions, the margarita holds a special place in our hearts. Margarita bottomless brunches are practically the only bottomless brunches you can convince my group of friends to take part in. I could rattle off my top three margarita happy hours in NYC at the drop of a hat. I know where to get a tamarind margarita in NYC. The marg love is real.
However, since I’m trying to be a little healthier, margaritas, sugar and alcohol-fueled bombs of happiness that they are, are currently off the table. Instead, I offer this citrus heavy salad alternative, with only a tiny boost of optional booze to sweeten the dish. Thankfully, this margarita-inspired salad only tastes like it’s a sinful citrus treat since it’s made from fresh, seasonal fruit packed with vitamins.
If you want to make this whole thing a lot boozier, you could sub in tequila in place of the sauvignon blanc.
It’s the perfect at home brunch dish, served as a side with grilled chicken or just as a topping for Greek yogurt at breakfast.
Citrus Salad with Mint, Almond and Honey Sav Blanc Vinaigrette
Serves 2 as a main dish, serves 4 as a side dish
1/2 lemon, juiced
1 ruby red grapefruit
1 blood orange
1/3 cup of sliced almonds
½ cup of mint leaves, washed and destemmed
½ of 1 shallot, sliced
2 tablespoons of honey
1 tablespoon of sav blanc or white balsamic vinegar
1 pinch of salt
- Cut the peels off the grapefruit, blood orange and tangelo. Slice sections of the citrus so that you are left with wedges of fruit without the skin. (See technique here). Alternate slicing rounds of citrus with the wedges to create a more interesting plate.
- Julienne half of the mint. Arrange slices and wedges of the citrus fruit on a large platter and top with shallots, almonds, mint and drizzle with 1 tablespoon of honey.
- In a small bowl, combine the lemon juice, remaining mint leaves, vinegar or wine and salt and mix together while muddling the mint leaves to release their flavor. Spoon the mixture over the plate. Serve immediately.
The cost of this salad is so low, it's almost like you're losing money by not making it. Seriously, why spend $10+ dollars on a yogurt and fruit order at an NYC restaurant. Make this instead.
The whole salad comes in at about $6 dollars. If you divide that by 2 and serve it more as a main dish, that's $3 per person. Scramble some eggs and you have an under five dollar brunch for two.